I promise this is better than is sounds. Chris even liked it. Despite the fact that it has visible zucchini.
As I note below- I cooked my instant brown rice in broth (because since I started making it, I have had too much). And I really think the extra flavor was worth it. Brown rice can be a bit bland, but this dish was definitely not bland at all.
Squash-sagna with Homemade Crushed Tomatoes
adapted from Cooking During Stolen Moments
- 1/2 lb. ground beef, fully cooked and drained
- 4 c. fully cooked brown rice (I cooked mine in broth- I think it made a huge difference)
- 8 oz homemade crushed tomatoes (see below)
- 14 oz spaghetti sauce
- 3 cloves garlic, minced
- 1/3 c. green onions, sliced
- 1 T. Italian seasoning
- 1 1/2 t. Super salt
- 1/2 t. black pepper
- 1/4 t. allspice
- 4 medium-sized zucchini
- 2 c. shredded Italian cheese blend
3. In a 13 x 9 casserole dish, layer beef mixture, zucchini slices and cheese until dish is full, ending with a layer of zucchini and cheese on top. Cover with foil and refrigerate until dinner time or bake immediately at 350 degrees for 40-45 minutes, until bubbly and cheese is melted.
Homemade crushed tomatoes
I decided to make some crushed tomatoes because I got this many tomatoes from the in-laws.
To make tomato sauce/crushed tomatoes/diced tomatoes here is what you do:
- Mark an X on the butt of the tomato.
- Dip into a boiling pot for 30-60 seconds.
- Quickly take out and dump into a bowl of ice water.
- Peel off the skins that will magically be falling off.
- Cut tomato into quarters or less.
- Scoop out the seeds (mostly).
- Put about 1/4 of the tomatoes into a pot and bring to a boil.
- Add the rest of the tomatoes and simmer down.
- That is all!